Butternut Squash, Feta and Honey Pie

Name: Butternut Squash, Feta and Honey Pie
Yield: 4
Ingredients: 1 puff pastry; defrosted; 1 1/4 cups (300 g) butternut squash purée (about 1 cooked squash); 1 red onion; 1 tbsp (20 g) unsalted Canadian butter; Salt; 1 tsp (5 ml) maple syrup; 3/4 cup (100 g) Canadian feta cheese; Fleur de sel; or your preferred finishing salt; 1 drizzle of honey; 1 egg yolk; lightly beaten

An autumnal celebration with a sweet, gourmet twist. The velvety softness of butternut squash blends perfectly with the salty, creamy taste of feta, while a drizzle of honey rounds things off with a deliciously sweet note. Easy to make, this puff pastry pie is a comforting, elegant dish, perfect for a friendly meal or a seasonal brunch. A combination of ingredients that will delight everyone!

Prep: 30 min
Baking: 25-30 minutes at 350°F (180°C)

Yields 4

Ingredients

1 puff pastry, defrosted
1 1/4 cups (300 g) butternut squash purée (about 1 cooked squash)
1 red onion
1 tbsp (20 g) unsalted Canadian butter
Salt
1 tsp (5 ml) maple syrup
3/4 cup (100 g) Canadian feta cheese
Fleur de sel, or your preferred finishing salt
1 drizzle of honey
1 egg yolk, lightly beaten

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Preparation

Preheat oven to 350°F (180°C).

Unroll the puff pastry and place on a baking sheet lined with parchment paper.

Spread the cold butternut squash purée over the pastry base (do not add salt).

Thinly slice a red onion. Heat butter in a frying pan over low heat. Add the sliced onion with a pinch of salt and sauté gently. When the onion starts to become translucent, add a teaspoon of maple syrup and continue cooking until caramelized.

Spread the candied onions over the squash purée. Crumble the feta on top. Add a pinch of fleur de sel and drizzle the honey over the whole pie.

Brush the crust with the egg yolk.

Bake in a oven for 25 to 30 minutes, until golden brown. Serve warm or hot.

Tips

To prepare the squash puree: You can easily cook butternut squash by cutting it in half lengthways and removing the filaments and seeds. For more even cooking, make cuts in the flesh and brush with a little olive oil. Bake at 395°F (200°C), face down, for 45-50 minutes, until the squash is tender.